Popovers
Ingredients
- 1 cup flour
- ¼ tsp. salt I usually go a little heavy on the salt
- 1 tsp. sugar optional—we don’t use sugar because we eat our popovers as a savory side to our meal, but cook’s choice
- 1 T. butter melted and cooled
- 1 cup milk
- 2 eggs
Instructions
- Preheat the oven to 375°.
- Grease or butter 10 ½-cup custard cups or muffin cups.
- In a mixing bowl, stir together the flour, salt, and sugar, if you’re using it.
- Mix thoroughly.
- Add the butter, milk, and eggs; beat until the batter is very smooth, about 2½ minutes, remembering to scrape the sides often.
- (My original recipe called for using an electric mixer, but I now use my lovely, Amish-made, hand-cranked egg beaters, which work just as well, but beating as fast as I can for several minutes is quite an upper arm workout!
- )
- Fill the prepared custard cups or muffin cups about halfway, and bake on the center rack of your oven for 50 to 55 minutes.
Notes & Wine Advice
Like a soufflé, popovers wait for no one. When you bring them from the oven to the table, they will begin to deflate as they cool. So be prepared to have everyone at the table and ready to eat when the buzzer goes off.